Lets compare vitamin content per 5 ounces of Apricots, dehydrated (low-moisture), sulfured, stewed vs Baked White Potatoes:
Apricots, dehydrated (low-moisture), sulfured, stewed have 220 times more Vitamin A, 1.6 times more Vitamin B2 and 1.2 times more Vitamin B5 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Vitamin B1, 1.3 times more Vitamin B6, 19 times more Vitamin B9 and 1.8 times more Vitamin C than Apricots, dehydrated (low-moisture), sulfured, stewed.
Both Apricots, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Vitamin B3 per 5 oz.
Both Apricots, dehydrated (low-moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Apricots, dehydrated (low-moisture), sulfured, stewed vs Baked White Potatoes:
Apricots, dehydrated (low-moisture), sulfured, stewed have 2.4 times more Calcium, 1.8 times more Copper, 3.9 times more Iron and 1.3 times more Potassium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Manganese than Apricots, dehydrated (low-moisture), sulfured, stewed.
Both Apricots, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Magnesium, Phosphorus, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Apricots, dehydrated (low-moisture), sulfured, stewed have 1.4 times more Energy and 1.5 times more Carbohydrate than Baked Whole White Potatoes.
Both Apricots, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Protein per 5 oz.
Both Apricots, dehydrated (low-moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.